Blueberry Pie Bombs in the Air Fryer
Flaky biscuit dough stuffed with creamy cheesecake and blueberry pie filling, air-fried until golden and finished with vanilla glaze.
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Servings:
Ingredients
Main Ingredients
- 16 oz refrigerated biscuit dough
- 1 cup blueberry pie filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp finely grated lemon zest
- 0.5 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 0.75 cup powdered sugar
- 1.5 tbsp milk
- 0.5 tsp vanilla extract
Instructions
Preparation Steps
- Preheat air fryer to 350°F. Lightly brush the basket with a little melted butter.
- Beat cream cheese, sugar, lemon zest, and cinnamon until smooth and fluffy.
- Separate biscuits and press each into a 4-inch round on a board.
- Spoon a tablespoon of cream cheese filling in the center. Top with blueberry filling.
- Pull dough up and over the filling and pinch well to seal. Place seam-side down.
- Brush tops with remaining melted butter.
- Air fry in a single layer for 8–10 minutes, turning halfway, until deeply golden.
- Rest 5 minutes. Whisk powdered sugar, milk, and vanilla. Drizzle over warm bombs and serve.
Notes
Try cherry or apple pie filling for a fun twist. For extra zing, add a splash of lemon juice to the glaze. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days; rewarm in the air fryer for 2–3 minutes.
This recipe is an original creation inspired by classic Blueberry Pie Bombs in the Air Fryer flavors. All ingredient ratios and instructions are independently developed.